Winter Weeknight Dinners
BARBECUE SHRIMP AND CREAMY WHITE GRITS
MAKES 6 SERVINGS
(photo on page 67)
Inspired by the bold flavors of New Orleans barbecue shrimp, this saucy take on the classic combo packs a punch of savory spice.
1 (12-ounce) bottle India pale ale beer
1 (12-ounce) bottle chili sauce*
1 tablespoon Worcestershire sauce
2 teaspoons Louisiana Hot Sauce
1 teaspoon minced fresh rosemary
1 teaspoon minced garlic
2 pounds large fresh shrimp, peeled and deveined (tails left on)
⅓ cup plus ¼ cup salted butter,
cubed and divided
1 lemon, thinly sliced
2 cups water
2 cups chicken broth
½ teaspoon kosher salt
1 cup quick-cooking white grits
1 cup shredded extra-sharp
white Cheddar cheese
¼ teaspoon ground black pepper
Lemon wedges, to serve Garnish: fresh rosemary
1. Preheat oven to 400°.
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